Butter-flavoring.



HEINRICH CARL 3171731, 01' BONN, GERMAN Y;

,Bmmwme. i

1,014,690, Specification of ietters latenth I IioDrawing.

all whom it may-concern:

Be it known that 1,.Hnmnrom GA-nn Bonn,

,doctor of philosophy, a. citizen of the German Empire, residing at 31' Koenigstrasse,

5, Bonn, Germany, have invented new anduse- 1 ful Improvements in Bntter,-Flavon1ng,; of

which the following is aspecifieation.

The present invention relates "10' of lecithln.

Butter fat naturallycontains small proportion of lecithin which is emulsi-' lied in very fine division. During the ripenin of the cream, that is during the natural 15 acidlilation at a. temperature of between twelve and, fifteen degrees centig'rade, there are, as is well. known, formed by decompositionjof the lecithin of thecream, certain aromatic bodies. .20 added to the creamits natural content in lecithin will be correspondingly increased and in this manner we can also improve. cream which naturally contains only very small quantities of lecithin.- If, however,

-25.there beuadded to the cream only small.

' quantities oflecithin, namely from 1 to 5 1 percent, it-is impossible to intermingle the lecithin which-possesses a tough, waxy consistency, 'sufliciently. finely throughout the 80 cream; in other wordsit is impossible to .emulsify the lecithin so finely that each little'fatt particle of-the cream is intimately mingle with the lecithin. In consequence, ot this the formation of the flavor is also 85lvery restricted. 'If, for instance, use be made of a cream to which only small quantities of lecithin are added for the flavoring of food, for' instance as-an additionto artislight efiect because owing to the imperfectdistribution of the lecithin .through the cream this latter,.on being added to theartificial food fats also attainsa uniform homo geneous admixture, that is mixture that each very small particle of fat of the .artificial nutritive fat is intimately mingled with the decomposition products of the lecithin in the cream, Th1s-1s,- however,- unconditionally necessary if a good reaction 50 isto be attained and consequentlyaprac-I tically useful application of lecithin flavors I ing is to be produced.

Tlieprocess hereinafter described which is the subject of the present application for a patent, renders possible the production of an emulsion of. cream with an mcreasedpera ment-m fileda Au ust-21, 190a SeriatNn. 514,649..

to a process .torthe preparation. of. ai flavoring emulsion .addbd, to about-100 parts of lecithin,say 50 of fresh, sweet non-sterilized cream .oious agitation.

, If therefore lecithin be= centigrade ficial fat, then there is obtained only a very -Wh1Ch 1t w ll be found to contain a large .allow the emulsion to say such a I centage of lecithin in: which the-lecithin isjust as finely distributed as in naturalaoream. 1 It such-an emulsion be uniformly and homogeneously mixed. with the food.- stufis; to be flavored, as -fo'r instance withantificial but- -ter,- jthen a 'far more distinct andstronger flavor developed than on the mixing mth natural cream poor in lecithin.

There s The operatiofr is as f, .llows: o5

audit is endeavored to mix the two by vig- After the mixing has lasted from 10 to minutes further parts of cream are added and the mixture is again .agitated from 10 to 15 minutes Then there are added from '50 to 7 5 parts of cream again and it is agitated again for from 10 t0 15 minutes. Only in this manner, that is to say, by the gradual addition of small quantities of cream and longcontinued-vigorous I agitation can a complete solution of the lecithin in the cream be attained, because the lecithin is a tough, waxy so stance and so therefore can only be dissolved With great difliculty. If, on the other hand, only very small quantities of lecithin areadded'to the cream, for instance from 1 to 5' er cent, then a fine division cannot be obtamed. On the other hand by means of the above process a completely homogeneous emulsion of the appearance; of a-mayonnaise' is obtained.

in whichthe lecithin is quite as, finely distributed as in natural cream. The emulsion consists of about40 parts of lecithin and about 60 parts of: cream. It is allowed to stand quietly after the preparation at a temperature of about from 12 to 15 degrees for from 12: to 14 hours, after It is not advisable to to stand longer than from 12 to 14 hours because in such a case disagreeable smelling and tasting decomposition productswill begin to be formed by the increased acid bacteria. The emulsion thus. treated can be utilized for the complete ,1 flavoring of roods'for-instance artificial butter becauseit can be so intimately intermingled with the fat that every finest particle} thereof is mingled with theaddition. WhatI claim is: 1. A process to the production of butter flavoring emulsion which consists in agitat- F quantity of aroma.

ing a small quantity of cream .with 'lecithm,

vigorous agitation, the product at a temperature of from 12 to 15 centigrade.

and final ripening of.

parts of cream and again adding further 50 I to 15 minutes, then addagitatmg from 10 ing a third portion of from 50 to 7 5 parts of cream again agitating until a completely homogeneous emulsion has been formed,-and finally allowing the preparation to stand for from 12 to 14 hours at a temperature of from 12 to 15 centigrade.

In testimony whereof I have signed my name to this specification in the presence oftwo subscribing witnesses.

HEINRICH CARL BUER.

Witnesses M. KNEPPERs, D. VANDORY. 

